A Dictionary of Food

Tirolerknödel

Tirolerknödel Austria Meatball

Tirolersuppe Austria Soup with dumplings tiropita Greece A triangular filo pastry pasty

filled with cheese mashed with egg, seasoned and flavoured with nutmeg and chopped parsley. Also called tiropitakia

tiropitakia Greece Tiropita

titanium dioxide E171, an inert white pigment permitted for use in food. It has no known health benefits.

tit-bits Small items of savoury food, appetizers Tivoli, à la France In the Tivoli style, i.e. garnished with asparagus tips and

mushrooms. Used of meat dishes.

tjobek Indonesia A ceramic mortar. See also cobek

tlacenka Czech Republic A large sausage filled with a kind of brawn

tlanochtle Mexico A sweet, green skinned fruit with a very high vitamin C content about the size of a tomato from a plant, Lycianthes moziniana, once widely cultivated by the Aztecs but now rare, suitable for steep marginal land

t’min, t’meen Russia Caraway seed

tô West Africa A fufu-like staple from Mali and Burkina Faso made from millet, maize or sorghum flour

toad in the hole England Cooked English sausage placed in a shallow tin with a Yorkshire pudding mix and baked

toast Slices of bread browned on both sides either under the grill or in a toaster. See also

French toast

toast, to To brown bread, marshmallows, cheese and similar items under the grill or in front of a fire, or to brown bread in a toaster

toasted almonds See toasted seeds

toasted seeds Seeds, e.g. buckwheat, sesame seeds, almond pieces, which are baked in the oven on an ungreased tray until they are brown

toaster An implement consisting of a spring loaded carrier for a slice of bread moving in a vertical slot with electrically heated elements on either side. The bread is placed in the carrier which when depressed, automatically switches on the elements and a timer which after a preset time releases the catch which holds the carrier down thus releasing the toast and switching off the elements.

toastie A sandwich which has been fried or toasted between two electrically heated grill plates which are pressed together. Depressions moulded in the grill plates hold the sandwich and give it a distinctive cushion shape.

tobiko Japan Orange/red flying fish roe with a crisp crunchy texture. Used with sushi and as a garnish.

tocană cu mămăligă Romania Boned and cubed shoulder pork, browned in lard and braised with sliced onions browned in the same fat, stock and white wine flavoured with thyme. Served with mămăligă.

tocino Spain Salted pork belly or other fat pork often covered in crystalline salt (NOTE: (Note

– not bacon))

tocino de cielo Spain A thick crème caramel tocmchams Iran Apricots

tocopherols A group of natural substances with vitamin E activity used as antioxidants. Individual tocopherols now synthesized are alpha-tocopherol E307, gamma-tocopherol E308 and delta-tocopherol E309. See also

E306

tod Thailand Deep-fried toddy Coconut wine

toespijs Netherlands Sweet, dessert, side dish

toey Thailand Screwpine

tofeja canavesana Italy A stew of pork offal, sausages and beans

tofu See bean curd

tofujiru Japan A tofu soup made with dashi flavoured with a little soya sauce, mirin and reconstituted shiitake mushroom caps, boiled and thickened with corn flour, simmered for 15 minutes, diced tofu added, simmered a further 5 minutes and served

tofu no miso shiru Japan A very simple soup made from dashi mixed with diced bean curd and miso (20:5:1 by volume) and garnished with chopped spring onions

togan Japan Wax gourd

togarashi Japan A small intensely hot chilli, usually flaked, used as a flavouring and in shichimi, also used of the dried chilli powder made from the same

Toggenburger Switzerland A semi-hard white cheese made from naturally soured skimmed cows’ milk which is shaped into cubes and matured for 6 months

Toggenburger Ploderkäse Switzerland

Ploderkäse

togue Philippines Bean sprouts

toheroa New Zealand A rare shellfish,

Amphidesma ventricosum, found on only a few beaches and used to make a highly prized green soup (NOTE: Literally ‘long tongue’.)

toi Vietnam Garlic

tokány Hungary A thick beef stew with tomatoes, green peppers, onions, garlic, sliced mushrooms and paprika. Served with

soured cream and accompanied with rice or pasta.

Tokyo hotchpot Japan See oden

tola South Asia A unit of weight based on the old rupee coin equal to 0.4 oz or approximately 11 g

tolee molee Burma Condiments including fish sauces and other pungent mixtures and pastes

Tollenser Tilsit

Toll House cookie United States A biscuit made with brown sugar, nuts and chocolate chips in the paste (NOTE: Named after the Toll House inn in Massachusetts)

töltött káposzta Hungary Cabbage rolls filled with a mixture of chopped onions, boiled rice, eggs, garlic, marjoram, paprika and seasonings, braised in a covered dish, between two layers of sauerkraut which have been sprinkled with flour and paprika. Sour cream is added when the dish is half cooked.

tom Thailand Boiled or simmered in water Toma Italy A hard cheese made from whole or

partially skimmed cows’ milk and cast in thick discs (up to 4kg). The curd is moulded, dry-salted or brined and ripened for at least 30 days. The rind is rough and the dense paste has a sharp salty taste.

tomaat Netherlands Tomato

tomalley The liver of the lobster which is yellow green in colour and a delicacy. Used like the coral in sauces. Also used of crab eggs and ovaries.

Tomar Portugal A very small ewes’ milk cheese from Tomar north of Lisbon. It may be smoked.

tomarillo Tamarillo

tomat Denmark, Norway, Sweden Tomato tomate France, Portugal, Spain Tomato tomate, sauce France Tomato sauce

Tomate Germany Tomato

tomate con cáscara Mexico Tomate verde. lit. tomato with a husk.

tomate de mer France Beadlet, a sea anemone

tomates, crème de France Tomato soup finished with milk or cream in the proportions of 1 to 4. Also called cream of tomato soup

tomates farcies Belgium Skinned tomatoes, stuffed with shrimps in mayonnaise

tomate verde France, Mexico The fruit of a plant, Physalis ixocarpa, a relative of the cape gooseberry, resembling a green tomato with a papery husk. Used extensively in Mexican cookery and in the production of salsa verde. It develops flavour when boiled and is an essential ingredient of genuine

tom bac ga

guacamole. Also called tomate con cáscara, jamberry, ground tomato, tomatillo

tomatillo Tomate verde

tomato The fruit of an annual plant (in temperate climates) or short-lived perennial (in warm climates), Lycopersicon esculentum, of which some varieties grow to over 2.5 m high whilst others are low bushes. Although technically a fruit they are used exclusively as a salad or cooking vegetable or as a flavouring and thickener for a range of soups, sauces and other cooked dishes. The fruits are from 1 cm to over 10 cm in diameter, slightly flattened spheres with a yellow to red fleshy pulp divided internally in hollow segments each containing a slack pulp with embedded seeds. They are easily skinned by blanching for 10 to 20 seconds in boiling water and are used skinned and unskinned, raw, cooked and sometimes deseeded in a wide variety of dishes. Most tomatoes of commerce are picked green and ripened in the box. Vine ripened tomatoes found in warmer climates generally have a superior flavour. See also cherry tomato, plum tomato, beef tomato, Marmande, tigerella tomato, yellow pear tomato

tomato concassée Finely chopped skinned and deseeded tomato pulp used in a variety of sauces and soups. The juice from the seeds may be strained off and added to the chopped pulp.

tomato paste See tomato purée

tomato purée Partially dehydrated sieved tomato pulp with a deep red colour and spreadable consistency used for flavouring. Sold in collapsible tubes, tins and jars. Also called tomato paste

tomato sauce A mirepoix of onion, carrot, celery, bay leaf and thyme browned with bacon scraps in butter, flour added and cooked to a slight colour, tomato purée and white stock added, boiled than simmered with garlic, strained and seasoned. Also called tomate, sauce

tomato sausage England An English sausage containing about 10% tomato, popular in the Midlands

tomato soup A mirepoix of bacon, onion and carrot browned in butter, flour added and cooked out, tomato purée or fresh tomatoes, stock and a bouquet garni added off heat, simmered and skimmed for 1 hour, passed through a chinois, seasoned, consistency adjusted and served hot with croûtons. Also called potage de tomates

tomatsaft Norway Tomato juice tomatsoppa Sweden Tomato soup

tom bac ga Vietnam 1. Shrimp 2. Prawn

tombarello

tombarello Italy See bonito 1

tomber à glace France To reduce a stock to a thick sticky glaze

tomillo Spain Thyme

Tomino Italy A soft cows’ milk cheese shaped in 2 to 3 cm elongated cylinders which are consumed as soon as they have been salted. A lactic starter is used which gives the fresh white paste its characteristic flavour. Used for dessert or as a hors d’oeuvre.

Tomme France The general name of a variety of small cheeses produced in Savoie, being the name for the container in which the cheese is made

Tomme au raisin France A small round cheese made from skimmed milk and ripened in a coating of grape pips. Also called fondu au marc, fromage fondu, fondu au raisin, grape cheese

Tomme d’Annot France A goats’ or ewes’ milk cheese from the Haut-Alpes

Tomme de Cantal France A cooking cheese from the Dordogne made from cows’ milk or occasionally from goats’ milk

Tomme de Saint Marcellin France A soft cows’ milk cheese from Savoie made from various milks and formed into thin discs (up to 80 g) which are ripened for 2 weeks to give a hole-free paste and a delicate rind covered in greenish blue mould

Tomme de Savoie France, Switzerland A semi-hard skimmed cows’ milk cheese formed into a squat cylinder (up to 1.5 kg). It has a pleasant aromatic and lactic flavour and a firm texture resembling Saint Paulin.

Tomme du Mont-Ventoux France A fresh and slightly salty ewes’ milk cheese from Provence

Tomme vaudoise Switzerland A soft surfaceripened cows’ milk cheese made in small cylinders or oblongs (up to 100 g). The taste varies from mild to savoury and fragrant after 10 days ripening.

tom su Vietnam 1. Shrimp 2. Prawn.

tom yam gung Thailand A spicy prawn soup flavoured with herbs and lemon juice

tom yam kung Thailand A spicy brown soup

Tonbridge biscuit England A thin sweet biscuit glazed with egg white and sprinkled with caraway seeds before baking

tonfisk Sweden Tuna fish

tonfisksallad Sweden Tuna salad, normally tinned tuna, mixed with diced hard-boiled eggs, chopped onions and celery and arranged on lettuce. Generally served on the smörgåsbord.

tong Netherlands Dover sole

tongs A scissor-shaped implement made of metal or wood, with blunt ends and no cutting edges used for handling hot or delicate foods

tongue The tongues of cattle and lambs usually soaked, cleaned, simmered with a bouquet garni and aromatic vegetables until tender, skinned and the meat pressed in a basin to cool and set in the natural jelly. Sliced and eaten as a cold meat or julienned for use as a garnish.

ton hom Thailand Scallion tonijn Netherlands Tuna fish

tonka bean The leguminous seeds of various trees of the genus Dipteryx. They contain coumarin, a chemical responsible for the smell of new mown hay, and are used as a flavouring.

tonkatsu Japan Slices of pork fillet, panéed with large toasted breadcrumbs (panko), deep-fried, sliced in strips and served on a chiffonade of lettuce garnished with lemon wedges and served with tonkatsu sauce

tonkatsu sauce Japan A type of barbecue sauce served with tonkatsu. A typical recipe might contain tomato ketchup, dark soya sauce, sake, Worcestershire sauce and mustard.

tonnato Italy With tuna fish or a tuna fish sauce

tonnetto Italy Little tunny, the fish tonnino Italy Tuna fish

tonno Italy Tuna fish tonyina Catalonia Tuna fish tooa lisong Thailand Peanut

toogbei West Africa Deep-fried dough balls similar to chinchin (NOTE: Literally ‘sheep’s balls’.)

toon Thailand To steam or steaming toonhaai Netherlands Smooth hound, the

fish. Also called gladde hai toor dal Pigeon pea

top and tail, to To remove either end of a fruit or vegetable, as in removing the stalk and tip of a French bean

topaz Middle East Ortanique

tope A type of shark, Galeorhinus galeus, taken as a game fish in the Atlantic. The fresh fish has a strong smell of ammonia which disappears on cooking.

Topf Germany Pot

Topfen Austria Curd or cottage cheese made from skimmed milk

Topfenknödel Austria A sweet dumpling flavoured with curd cheese

topfenpalatschinken Hungary Large thin pancakes spread with a mixture of strained cottage cheese, sugar, egg yolks, currants

and grated lemon zest into which the stiffly beaten egg whites are folded. These are rolled, cut in pieces, placed in a greased dish, filled with a sweet egg custard, baked in the oven and finished with a dusting of icing sugar glazed under the grill.

Töpferware Germany Earthenware, crockery topinambour France Jerusalem artichoke (NOTE: Said to be named after a group of Brazilian natives of the Topinambous tribe brought to Paris at the same time as the

tuber was introduced.)

topinambur Italy Jerusalem artichoke topinky Czech Republic Fried bread with

garlic

topping Any covering such as breadcrumbs, grated cheese, sweet or savoury sauces, cream, etc. placed on the surface of a prepared dish as a garnish or decoration or as an integral part of the dish

top round steak United States Steak cut from the upper part of a round of beef below the rump. It is more tender than round steak.

top rump United Kingdom Thick flank top shell Winkle, the shellfish

topside United Kingdom A lean boneless beef joint from the rear inside of the hind leg. It is inclined to be dry and fine grained with no marbling and is used for braising, stewing and second class roasting.

toranja Portugal Grapefruit

Torbay sole Witch sole

torch ginger The pink-tinged ginger bud and the tender part of the pink stem

torciolo Italy Pancreas gland of veal or beef. Together with the thymus makes up the sweetbreads.

tordi Italy 1. Thrushes, the birds 2. Wrasse, the fish

tordi allo spiedo Italy Small birds (thrushes), skewered and grilled or barbecued

tori 1. Japan Chicken 2. Loofah and angled loofah

toridon Japan Chicken donburi torigai Japan A type of cockle

tori motsu Japan Chicken giblets, principally the heart, liver and gizzard, grilled, fried or served in nabemono

torinese Italy Grissini toriniku Japan Chicken meat

torkad frukt Sweden Dried fruits tørkage Denmark Plain cake torlo Italy Yolk, of an egg

toro Japan The belly flesh of tuna (maguro), much prized for sushi and sashimi

toronja Spain Pummelo, grapefruit

Törtchen

tororo kombu Japan Shavings from soaked kombu cut with the grain leaving the tough membrane

torrada Portugal Toast

torrades Catalonia Toasted country bread tørret fruktsuppe Norway A soup made from

dried fruits, served hot or cold tørrfisk Norway Stockfish torrone Italy Nougat

torsh Iran West Indian lime (NOTE: Literally ‘acid’.)

torshi Middle East Pickles

torshi betingan Middle East Long thin aubergines, incised to a depth of 2 cm down the long side, simmered in water for 10 minutes, drained, the aubergines filled with a mixture of chopped garlic, chilli pepper, celery leaves and stalks and walnuts, then pickled in water and vinegar (4:3) plus salt. Left for 3 weeks before eating after rinsing in cold water.

torshi khiar Middle East Gherkins pickled in water and vinegar (3:1) with salt, dill seeds, coriander seeds, black peppercorns and garlic cloves

torsk Denmark, Norway, Sweden Cod torsk-filé à Willy Sweden Seasoned cod

fillets put in a buttered ovenproof dish with a little water, coated with French mustard and sprinkled with sliced leek, covered and cooked for about 20 minutes in a moderate oven until tender

torsk på Norsk Sweden Cod slices, 2.5 to 3 cm thick, boiled vigorously for 5 minutes in a 10% brine, removed immediately and kept warm

torta 1. Italy Cake, tart or pie 2. Mexico Cake or loaf 3. Portugal A rolled and filled cake similar to a Swiss roll 4. Spain Pie or tart

torta del Casar Spain A soft ewes’ milk cheese with a thin soft rind and a white paste with a few small holes. The milk is curdled with vegetable rennet, drained, pressed in flat discs, then salted and ripened for 30 days at low humidity.

torta Gorgonzola Italy Torta San Gaudenzio torta margherita Italy A basic sponge cake

usually dusted with cocoa powder

torta pasqualina Italy An Easter dish of boiled eggs, beetroot and cottage cheese layered with pasta and baked

torta San Gaudenzio Italy A cheese built up from alternate layers of Mascarpone and blue-veined Gorgonzola to give a layered effect. Sometimes flavoured with anchovy and caraway seeds. Also called torta

Gorgonzola

Törtchen Germany Small tarts

Torte

Torte Austria, Germany An open tart or flan with a pastry or rich, dry cake type of lining filled with a variety of sweet ingredients

torteau France A sweet cornmeal pancake from Bordeaux

tortellata alla crema Italy Cream tart tortelli Italy Variously-shaped ravioli often with

unusual fillings

tortelli alla cremasca Italy Bow-shaped tortelli filled with a processed mixture of macaroons, sultanas, nutmeg and cheese and served with butter

tortelli di zucca Italy Tortelli filled with a mixture of macaroons, vegetable marrow, pickled fruit and cheese

tortellini Italy 1. Small parcels of pasta with a cheese or meat filling available fresh or dried. The meat should be chopped rather than minced and lightly browned in oil before mixing with breadcrumbs and egg. 2. Small versions of the tortello fritter from the Bologna region

tortellini in brodo Italy Tortellini cooked in a well-flavoured broth

tortelli sguazzarotti Italy Tortelli filled with a mixture of beans, vegetable marrow and nuts. Served cold with a wine sauce.

tortello Italy 1. A type of doughnut or sweet fritter 2. A kind of pie

tortelloni Large versions of tortellini (1) tortera Spain Pastry

tortiera Italy Cake tin

tortiglione Italy 1. Fusilli 2. Almond cake tortilha de mariscos Portugal An omelette

filled with chopped cooked shellfish

tortilla 1. Spain A thick omelette usually consisting of fried sweet onion and potatoes bound together with egg and shallow-fried on both sides. Also called Spanish omelette 2. Mexico A thin pancake made from a dough of masa harina or tortilla flour, shaped and flattened by hand and cooked on both sides on a griddle until dry. May be salted and eaten after rolling in place of bread or filled and rolled as tacos or enchiladas. Not to be confused with the Spanish tortilla.

tortilla chips Small triangles (2 to 4 cm on the side) cut from the Mexican tortilla and deepfried until crisp. Used as potato chips. Also called corn chips, totopos, tostaditas

tortilla de huevo Mexico, Spain Omelette tortilla de pimientos Spain The standard

Spanish tortilla with the addition of sliced green sweet pepper

tortilla flour Flour made from maize kernels by soaking them in lime water (calcium hydroxide solution) until they are soft enough to pound into flour. This process imparts a

special tortilla flavour by breaking down the amino acid tryptophan in the corn to 2- amino acetophenone, and also makes the B vitamin niacin available. Those who use the untreated flour may suffer from vitamin deficiency.

tortina Italy Tartlet

tortino Italy 1. Pie 2. A frittata (Spanish tortilla) baked in the oven and drier than normal

tort iz sushyonykh fruktov i orekhov Russia

A sweet pastry single-crust tart with a filling of dried apricots and peaches boiled in sweet white wine and honey (3:1) until the liquid is absorbed, mixed to a sloppy consistency with blanched almonds, walnuts, egg, honey, butter and wine and baked at 180°C for 45 minutes. Served with cream whipped with cinnamon and sugar.

tortoni Italy Ice cream made from cream and sugar flavoured with Maraschino cherries, chopped almonds and rum

torttu Finland French or Danish pastry, cake, tart

torttutaikina Finland Pastry or cake dough tortue France Turtle

tortue, sauce France Boiling veal stock infused with mixed herbs, mushroom trimmings and crushed peppercorns off the heat, strained and mixed with demi-glace and tomato sauce, reduced, strained and finished with Madeira wine, truffle essence and a little cayenne pepper. It should have a definite herby flavour.

tortue claire, soupe France Clear turtle soup tortue d’eau douce France Terrapin

tortuga Spain Turtle

tortuga de agua dulce Spain Terrapin tor yau yu China Squid

tosa soya sauce Japan A mixture of light and dark soya sauces with a little mirin flavoured with Pacific bonito flakes and kombu, both of which are removed by straining before the sauce is served with sashimi

toscane, à la France In the Tuscan style, i.e. garnished with pasta, foie gras and truffles. Used especially of panéed and fried chicken or sweetbreads.

toscanello Italy A semi-hard scalded-curd ewes’ milk cheese from Tuscany and Sardinia made in cylinders (up to 3 kg). The drained and moulded cheeses are brined and ripened for 3 to 4 months to give a yellow to white rind and a dense white, mild to sharp-flavoured paste with a few holes.

toscatårta Sweden An almond topped cake tosin East Africa Rosemary

toss, to 1. To turn over food, usually with two spoons, so that it becomes coated with a

dressing, e.g. melted butter on vegetables or vinaigrette dressing on salads 2. To coat pieces of food with a powder such as flour by shaking them together in a bag 3. To turn over something being cooked in a frying pan by throwing it into the air with a flicking motion of the pan and catching it

tostada Spain Toast, rusk

tostadas Mexico Medium-sized tortillas, fried until crisp and served with a topping of salad, meat, poultry, fish or cheese with chilli sauce and served as a light meal or snack

tostaditas Mexico Tortilla chips tostato Italy Toast, toasted

tostones Caribbean Fried plantain chips flavoured with garlic. Served as an appetizer.

totano Italy Flying squid

tôt-fait France A quickly made sponge cake (NOTE: Literally ‘soon made’.)

totopos Mexico Tortilla chips

toucinho defumado Portugal Smoked bacon in a piece

toulonnaise, à la France In the Toulon style, i.e. with a tomato, aubergine and garlic sauce

toulousaine, à la France In the Toulouse style, i.e. used of chicken garnished with kidneys, cockscombs, mushrooms, truffles and sauce suprême

Toulouse sausage A fresh French sausage made from pork or chicken

tourangelle, à la France In the Touraine style, i.e. garnished with a mixture of flageolet beans and chopped French beans in a velouté sauce

tourin France Cream of onion soup thickened with egg yolks and sprinkled with grated cheese

tourné(e) France Turned in the sense of shaped like a barrel. See also turn, to

tournedos England, France Individual steaks cut from the middle part of a trimmed fillet of beef and grilled or shallow-fried. Usually tied before cooking to preserve a round shape. tournedos Oscar United States A tournedos shallow-fried and served on an equal-sized crouton of fried bread garnished with crab meat and asparagus tips or artichoke hearts

topped with béarnaise sauce

tournedos Rossini A tournedos shallow-fried in clarified butter and served on an equalsized croûton of bread, topped with a slice of lightly fried foie gras and a slice of truffle. Served with a Madeira sauce.

tournesol France Sunflower

Tournon Saint Pierre France A soft strongsmelling cows’ milk cheese from PoitouCharente made in the shape of a cone

tranchelard

touron France A type of nougat or almond pastry covered with nuts

tourrée de l’Aubier France A large cows’ milk cheese with a thin rind and a sweet, nuttyflavoured, velvety paste. Suitable for cooking and as a dessert cheese.

tourte France A shallow tart or flan made with puff pastry and with a savoury or sweet filling

tourteau France Common crab

tourtière 1. France Pie dish, tin or plate 2. Canada A topped pastry pie from Quebec filled with seasoned minced pork and onion flavoured with herbs

toute-épice France Allspice tovaglia Italy Tablecloth tovagliolo Italy Napkin, serviette towel gourd A type of gourd

toxins Poisons produced by bacteria that cause food poisoning, e.g. the nerve poison botulin

toyo Philippines Light soya sauce

trace elements Mineral elements, usually metals in various chemical forms, which are needed by the body for optimum health in quantities of less than 50 mg per day. Those currently identified as necessary are, in alphabetical order, chromium, cobalt, copper, fluorine, iodine, iron, manganese, molybdenum, nickel, selenium, silicon, vanadium and zinc. Other minerals required in greater daily quantities and not classed as trace elements are calcium, chlorine, magnesium, phosphorus, potassium and sodium.

tragacanth See gum tragacanth

Tragopogon porrifolius Botanical name The salsify plant

trail 1. The name given to the entrails of birds and fish which are cooked with the item and considered a delicacy, especially the heart and liver of a woodcock served with the roast bird 2. The long somewhat ragged piece of muscle which runs the length of fillet steak as it is cut in the UK. Usually removed from the muscle before slicing it into tournedos, filet mignon and chateaubriand steaks. 3. A stage in the whipping of cream when the cream poured from a spoon onto the whipped cream leaves a distinct trail which persists for several seconds

traiteur France An establishment which prepares and sells food for consumption off the premises, both in a shop and as an outside caterer. See also chef traiteur

tranche France Slice or rasher

tranche de boeuf France A beef steak. Also called bifteck

tranche grasse France Silverside, of beef tranchelard France A long thin carving knife

tranche napolitaine

tranche napolitaine France Multiflavoured and layered ice cream

tranche plombières France A slice of tutti frutti ice cream

trancher France To slice trancia Italy Slice

transmontana, à Portugal In the style of Tràs- os-Montes, i.e. with chopped sausage, beans, garlic and onions

transparent icing A very thin icing used to give a professional finish to royal icing after it has been sanded or scraped down until quite smooth

transparent noodles Cellophane noodles transparent vermicelli Cellophane noodles

Trapa bicornis Botanical name Water caltrop Trapa bispinosa Botanical name Singhara

nut

Trapa natans Botanical name Caltrops

Trappiste France A semi-hard cows’ milk cheese closely associated with the Trappist monks and made in most countries where they had monasteries. It resembles PortSalut with a smooth close-textured paste containing a few holes covered with a soft rind. Usually cast in 3 kg discs. Contains about 45% water, 25% fat and 22% protein. Also called Trappisten

Trappiste de Chambarand France A small, creamy, delicately flavoured cheese made by Trappist monks. See also Chambarand

Trappiste de Tamié France A smooth round cows’ milk cheese from Annecy. See also

Tamié

Trappiste d’Oelenberg France A mildflavoured, cows’ milk cheese from Oelenberg monastery. See also Oelenberg

Trappisten Austria, Germany Trappiste trasi, trassi Indonesia, Malaysia Terasi trattoria Italy A family-run style of restaurant

Traube Germany Grape

travailler France To work, in the sense of beating or blending

tray service Service where the complete meal is assembled on a tray and taken or given to the consumer, as in hospitals or prisons

treacle The non-crystallizeable impurities in sugar cane juice which remain in liquid form after processing to separate the pure sucrose. It is thick, black, sticky and sweet with a distinctive flavour and used in cakes, tarts and toffees. The similar substance from sugar beet juice is too bitter for human consumption. See also black treacle

treacle pudding United Kingdom A pudding made from basic steamed pudding mixture poured into a greased basin whose base is

covered with treacle or golden syrup, before steaming or baking

treacle tart An open tart made from shortcrust pastry with a filling of golden syrup (not black treacle) and breadcrumbs flavoured with grated lemon zest and mixed spice and covered with a lattice of pastry strips before baking

Trebizond nuts Turkish hazelnuts

Trecce di bufala Italy A Mozzarella cheese made with pure buffalo milk. See also

Mozzarella di bufala tree ear Cloud ear fungus

tree fungus Cloud ear fungus tree onion Egyptian onion

tree oyster mushroom See oyster mushroom tree potato Sapodilla

tree tomato Tamarillo trefoil United States Mitsuba

trelleborgsgryta Sweden Herring and tomato stew made from rolled herring fillets packed lightly in a greased dish covered with salted water with lemon juice, parboiled small onions and peeled sliced tomatoes placed on top and the whole sprinkled with chopped dill, parsley and ground pepper and small pieces of butter. Simmered for 20 minutes.

trelough duck A modern breed of duck similar to the Gressingham

tremadode See fluke

tremella White fungus

Tremella fuciformis Botanical name White fungus

trencher 1. A squared up plate made from coarse wholemeal bread four days old, 60 to 75 mm thick, used in medieval times to hold food. Lower classes of person known as trenchermen also ate the trencher. Upper classes didn’t. 2. A wooden serving dish

trencherman A hearty eater and drinker trenette A small noodle from Genoa similar to

tagliatelle and usually eaten with a pesto sauce

Trenton cracker United States A light, round, puffy cracker

trepang Sea cucumber

Tresterbrantwein Germany The German equivalent of marc or grappa

trey andeg Cambodia Catfish

trey pek chhieu China Pomfret, the fish trey reach Cambodia A very large fish caught

in the Mekong river. See also pa boeuk triabolin A protein found only on the starch

granules of soft wheats and which may be responsible for reducing the adhesion between them

triacetin See glycerol tri-acetate triammonium citrate See E380

trianon France A garnish of 3 colours trichinosis A disease of humans caused by

eating fresh pork infested with the eggs or cysts of a parasitic worm, Tricinella spiralis, which can also reproduce in the human body. It is for this reason that pork is always well cooked and never eaten raw. Curing and smoking raw meat kills any infestation so that hams, bacon, salamis and smoked pork sausages are safe. They are also killed at 75°C and at –15°C for 3 weeks.

Tricholoma gambosum Botanical name Saint George’s mushroom

Tricholoma matsutake Botanical name

Matsutake

Tricholoma nuda Botanical name Wood blewit

Tricholoma saevum Botanical name Blewit Trichosanthes anguina Botanical name

Snake gourd

Trichosanthes cucumerina Botanical name

Snake gourd

Trichosanthes dioica Botanical name The tindoori plant

trid North Africa A chicken stew with ribbons of warkha pastry

trifle United Kingdom A cold dessert made with sherry, fruit juice or liqueur-soaked sponge cake in the base of a large or individual dish, covered with layers of fruit, jelly, custard and whipped cream in various combinations and usually elaborately decorated

trifle sponge Fatless sponge cake or plain Madeira cake used as a base for English trifles

trifolato Italy Thinly sliced and sautéed in oil with garlic and parsley and possibly mushrooms and lemon

trifoliate orange Poncirus triglia Italy Red mullet

triglia di fango Italy Plain red mullet, Mullus barbatus

triglia di scoglio Italy Striped red mullet,

Mullus surmuletus

triglyceride The medical term for fats and oils containing three fatty acid molecules esterified with a glycerol molecule. Often measured in blood analysis.

trigo Mexico, Spain Wheat

trigo negro Spain Buckwheat

Trigonella foenum-graecum Botanical name

Fenugreek

trim, to 1. To removed unwanted bits such as fat, gristle, tendons, blood vessels, feet, etc. from meat or poultry or fins from fish 2. To cut to a pleasing shape

trimmings 1. The discarded parts resulting from trimming food, e.g. small pieces of

triticale

pastry, bread crusts and the like 2. Traditional garnishes and accompaniments to a dish as in the phrase ‘steak and all the trimmings’

tripa Portugal Tripe

tripa a la catalana Catalonia Tripe in an onion, garlic, tomatoes and sweet pepper sauce with pine nuts and almonds

tripailles France Guts or innards, sometimes tripe

tripe England, France The stomach lining of animals, usually cattle (first 3 stomachs), which are cleaned, and in the UK, bleached and parboiled before sale. Various types are available depending on the animal and which stomach it comes from. Normally boiled in salted water until tender then stewed, braised or fried or in the north of England, served cold with vinegar. See also blanket tripe, honeycomb tripe, thick seam tripe

tripe and onions United Kingdom Pieces of prepared tripe simmered with onions in seasoned and flavoured milk, thickened with flour and simmered a further 10 minutes tripes à la mode de Caen France Pieces of prepared tripe simmered or casseroled until tender with calf’s foot, belly pork, carrots, onions, garlic cloves and a bouquet garni in either cider and calvados or dry white wine. The casserole may be covered with thin strips of bacon and thickened if necessary

with corn flour.

tripes à l’Djotte Belgium A traditional Christmas season sausage made from equal parts of chopped borecole sweated in fat, scallops (from lard making) and finely chopped raw pork, mixed with chopped onion and seasoning, flavoured with grated nutmeg and whole cloves and packed into fat ends prior to tying and cooking

tripoux France A dish of sheep’s trotters and veal tripe flavoured with herbs and cloves

trippa Italy Tripe

trippa alla fiorentina Italy Thinly sliced tripe casseroled with meat, tomatoes and stock and served with white beans and grated cheese

trippa alla romana Italy Tripe with a cheese sauce

tritato Italy Finely chopped or minced tritello d’avena Italy Oat grits, coarse oatmeal triticale A cross between wheat and rye with

a higher protein content than wheat. Not in common use because of poor agricultural yields.

Triticum aestivum Botanical name Common wheat

trivet

Triticum durum Botanical name Durum wheat

Triticum monococcum Botanical name

Einkorn

Triticum spelta Botanical name Spelt

trivet A small metal stand on which hot dishes are kept off the table surface or on which delicate food items may be held in a pan so that they can be removed without damage

Trockenmilch Germany Dried milk Troldkrabbe Germany Spider crab

trollod Wales Dumplings made from oatmeal and the fat skimmed off the top of stock, cooked in broth when potatoes were scarce in the spring

tron Vietnam 1. To mix 2. Mixed

Tronchón A semi-hard, firm cheese made with goats’ and/or ewes’ milk. See also

Aragón

tronçon England, France A slice of fish at right angles to the backbone of a large flatfish and including the bone. See also fish steak

tronçonner France To cut into steaks

Tropaeolum majus Botanical name

Nasturtium

Tropaeolum tuberosum Botanical name

Ysaño

trosc bake Ireland A fish bake made with cod chunks, sliced parboiled potatoes, brunoise onions and sliced mushrooms in a tomato sauce, topped with sliced potatoes and baked in the oven for about 25 minutes

trota Italy Trout

trota di torrente Italy Brown trout trota iridea Italy Rainbow trout trota salmonata Italy Salmon trout trotters See pig’s trotters, calf’s foot

Trou de Sottai Belgium A soft buttery cows’ milk cheese made in cylinders (up to 400 g) with a smooth paste and yellow rind

trousser France To truss

trout A round, oily fish, Salmo trutta, of the salmon family which is found in both fresh and salt water in a variety of forms varying from a few hundred grams to 35 kg (the American lake trout). The flesh is cream to pink depending on diet and the fish may be cooked in any way although they are generally shallow-fried or grilled in Europe. Nowadays extensively farmed as well as being an important game fish.

trout caviar Cured trout eggs which are orange in colour and similar to sturgeon caviar in taste and texture

Troyes France Barberey trucha Spain Brown trout

truckle England The name of a smaller version of farmhouse Cheddar to 7 kg

truelle à poisson France Fish slice for cutting and serving fish

trufas Portugal, Spain Truffles

truffade France A dish from the Auvergne of potatoes fried with bacon, garlic and cheese

truffe France 1. Truffle 2. Chocolate truffle truffé(e) France Garnished with truffle

Trüffel Germany Truffle

Trüffel Leberwurst Germany A liver sausage flavoured with truffles

truffiat France A potato cake from the Loire truffle 1. A fungus whose fruiting body grows underground as an irregular roundish mass without a distinct stalk. They are always associated with the roots of trees and may have a symbiotic relationship with the tree. The two most highly prized are the French black and the Italian white. See also English truffle, Chinese truffle 2. A round soft chocolate-based sweet or confection usually rolled in grated chocolate, cocoa powder or chopped nuts or dipped in chocolate couverture and served with a selection of small cakes or as an after dinner sweet with

coffee

truffle butter A compound butter made from diced black truffles with a little béchamel sauce, pounded with twice their weight of butter and sieved

truita Catalonia Omelette used for tapas truita espanola Catalonia Spanish omelette truite France Trout

truite à la hussarde France Trout slit open sideways and stuffed with aubergine

truite arc-en-ciel France Rainbow trout truite de mer France Sea trout, salmon trout truite de rivière France River trout

truite saumonée France Salmon trout trumpeter Agami

trumpet gourd Bottle gourd

trung den China Chinese preserved egg trunza di fera Italy Red cabbage stewed in oil

with vinegar, capers and olives

truss, to To tie or skewer into shape before cooking. Usually applied to poultry, game birds or boned joints of meat.

truta Portugal Trout

Truthahn Germany Male turkey Truthenne Germany Female turkey

trypsin One of the proteases in the human digestive system which is made in the pancreas. Seeds of some legumes contain trypsin inhibitors which prevent its digestive action.

tsarine, à la France In the Tsarina’s style, i.e. used of chicken breasts garnished with cucumber cooked in butter and mixed with cream

tsatsiki Greece Finely chopped or grated, deseeded cucumber, salted and drained, washed, dried and mixed with yoghurt, chopped garlic and mint, seasoning and possibly oil and vinegar. Used as a dip or constituent of mezze and eaten with pitta bread. Also called talattouri, tzajiki, zatziki, tzatsiki

tseet gwa China Fuzzy melon

tseng dau gok China A dark green variety of long bean

tseng gwa China Cucumber

tseng loh baak China Green oriental radish tsimmes 1. A thickened Jewish New Year dish of brisket of beef simmered with carrots, onions and potatoes, sweetened with sugar and honey. Also called tzimmes 2. The vegetables of tsimmes without the meat often supplied as the vegetable accompaniment to

salt beef in a Jewish restaurant tsim tau sha China Shark tsing kaau China Mackerel

tso gwoo China Straw mushroom tsubushi-an Japan A crunchy sweet red bean

paste in which the beans are only partially crushed

tsukemono Japan Pickles, generally served at the end of a meal with rice to clean the palate. Pickling may be in salt or vinegar or in rice bran. See also nuka-zuke, nukamisozuke

tsukemono-oke Japan A large wooden or earthenware vessel used for the production of preserved vegetables

tsuki dashi Japan An appetizer, e.g. aemono. See also sakizuke

tsukune Japan Meat or fish balls made from the finely minced flesh bound together with egg

tsuma Japan The general name for a wide variety of attractively constructed garnishes of vegetable origin

ts’ung China Scallion ts’ung tau China Shallots tsu ts’ai China Nori

tsut sing paan China Garoupa, the fish tua Thailand 1. Bean 2. Nut

tua ngak Thailand Bean sprouts tua poo Thailand Goa bean tubellini Italy Tubetti

tuber The fleshy swollen underground root or root tip of a plant used as a store of carbohydrate for the next generation of the plant which usually sprouts from the tuber. An important source of energy in human nutrition.

Tuber aestivum Botanical name English truffle

tuna

Tuber himalayense Botanical name Chinese truffle

Tuber magnatum Botanical name Italian white truffle

Tuber melanosporum Botanical name

French black truffle

tubero edule Italy Arrowroot. Also called maranta

tubetti Italy Very small pasta tubes used in soup. Also called tubellini, tubettini

tubettini Italy Tubetti tub fish See tub gurnard

tub gurnard A small round seawater fish, Trigla lucerna, with a medium brown skin and two characteristic gill whiskers on either side. Similar to the gurnard. Also called tub fish

tuchowska Poland A regional sausage

tucker Australia Food, usually informally presented (colloquial)

tuck shop A shop, usually in a school, which sells snacks to the pupils

tuiles France Thin sweet biscuits sometimes covered in almond flakes slightly rounded when still hot to resemble continental tiles

tule potato Arrowhead

tulingan Philippines Tuna, bonito

tulipe France A circular brandy snap type of biscuit, draped when hot over a cup to cool so as to make an edible bowl in which fruit or desserts might be served

tulsi South Asia Hairy or purple basil seeds tumbada Italy A baked almond custard from

Sardinia. See also timballa e’latte

tumbet Spain A vegetarian dish made from alternate layers of sliced potatoes and salted, drained, washed and dried aubergines brushed with oil and browned on both sides, the layers separated by thinly sliced sweet peppers fried in olive oil and a tomato sauce made from finely chopped onions sweated in olive oil to a golden brown, combined with oregano and tomatoes and simmered to a purée. The whole built up in an ovenproof dish and baked at 180°C until cooked through.

tumbler A flat bottomed tall cylindrical drinking glass

tummelberry A hybrid blackberry of the genus Rubus

tumpaeng Cambodia Bamboo shoot

tuna A large round fish of the genus Thunnus, especially Thunnus thynnus, weighing up to 600 kg and coming in various forms. The flesh looks almost like beef; some is light and lean and some dark and oily. Baked or grilled when fresh but most consumption in Europe is in canned form. See also bluefin tuna,